![]() Cut the eggplant into 3/8-inch rounds and arrange on the prepared pan. Once everything is ready spread amaranth on a serving plate with a few drizzles of pesto then add roasted eggplant slice, spoonful of pesto, and spoonful of cashew cheese topped with red pepper slice. Preheat the oven to 425☏ and coat a shallow baking pan with nonstick spray. You ay need to scrape sides of food processor and blend again. Add garlic, basil and sea salt and blend slowly adding olive oil until smooth pesto forms. Then add handful of cashews and blend until crumbly. Also add 1 clove of garlic, squeeze of lemon juice, nutritional yeast and a sprinkle of salt and blend slowly adding warm water until creamy. Meanwhile set aside a small handful of cashews and then add the rest to food processor. Sprinkle with a few leaves of chopped basil and a dash of salt and pop in oven at 350 for about 10-15 min, until eggplant is soft. You want to cut the vegetables about 1/2 inch thick. Cut eggplant into half-inch slices and brush both lightly with olive oil and place on lightly oiled baking sheet. You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. Slice red bell pepper into strips and remove seeds. Bring to boil and let simmer like rice until all water is absorbed (about 10-15 min). First measure your dry amaranth and add 1 cup of the grain to 2 cups of water in a pot with lid. Eggplant & Mozzarella Stacks with Pesto & Balsamic Reduction June 25, 2016, 7:45 AM EST / Updated April 13, 2022, 9:47 AM PDT Matthew Benson Cara Mangini Servings: 4-5 RATE THIS RECIPE ( 41). For 2.92 per serving, this recipe covers 27 of your daily. This meal is pretty quick to make (yay) you can probably have it on the table in less than 30 min. This is a stunning stack of roast peppers and aubergine with pesto and roast cherry tomatoes delicious and perfect for dinner parties or a special meal. Eggplant Caprese Stack Appetizers is a Mediterranean main course. Nutritional yeast (good source of B vitamins) Place the remaining eggplant rounds on the layered eggplant and layer once. Place the rounds in a baking dish and evenly layer the rounds with mozzarella, tomato sauce, and pesto. When they are ready, remove from the oven and let cool. These tasty stacks are served with roasted red pepper and cashew cheese on top of warm amaranth (one of my favorite ancient grains!) On an oiled baking pan, bake the eggplant rounds for about 15-20 minutes until they are brown around the edges. Since traditional pesto often uses parmesan cheese, I use raw cashews or sunflower seeds to get the creamy taste and texture. It does require a food processor, though a high-speed blender may do the trick. Home-made pesto is really easy to make and is so much more flavorful to make fresh compared to store-bought. Here’s a seasonal dish made from locally grown eggplant and fresh basil. I promise to never share your e-mails with anyone!!! You’ll get free recipes, health and nutrition info, local veg-friendly restaurant reviews and details about my class schedule. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection.Click Here to sign up and receive the Compassionate Eating Monthly Newsletter! I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. I think cooking is one of the nicest things a person can do for someone they love (including themself!) the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. ![]() I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. ![]() I'm also an avid reader, but I have difficulty finding the time. I am an American married to a Belgian, and have lived in Belgium since December 1999. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |